Equipment

Method

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Almond shortcrust

Cream the butter and sugar together.
Add the eggs one at a time and mix well.
Add the flour, ground almonds, salt and vanilla and knead into a cohesive dough.
Flatten the dough, wrap in cling film and rest in the fridge for at least 30 minutes.

Frangipane filling

Beat the soft butter and sugar until light and fluffy.
Add the egg and beat well.
Then add the ground almonds, flour and a few drops of almond extract.
Mix until smooth.

Preparing the vanilla sauce

Melt the butter in a saucepan over a low heat. Do not let the butter fry.
Beat the eggs in a separate bowl.
Mix in the vanilla custard powder and sugar.
Add the mixture to the butter and stir until it thickens into a creamy sauce.
Leave to cool briefly.

Apple matchsticks

Peel the apple.
Remove the core.
Cut the apple into two equal halves.
Cut the apple into thin slices, keep them together, turn them around and cut into small matchsticks.
Put everything in a bowl and separate the apple matchsticks with your hands.

Assembling the tart

Preheat the oven: preheat the oven to 180°C.
Prepare a tray lined with baking paper and place the greased tart tin on it.
Roll the almond shortcrust to approximately 4 mm thick and line a greased tart tin. Press firmly around the edge. Leave the dough hanging over the ring for about 5 minutes before removing the excess.
Prick holes in the base with a fork.
Spread the frangipane filling evenly over the base.
Spread the apple matchsticks over the frangipane filling.
Then pour the slightly warm vanilla sauce over the apple matchsticks.
Take care not to add too much, or it will overflow during baking.

Baking the tart

Bake the tart for approximately 35 minutes in the preheated oven, or until the top is nicely golden brown and the apples are lightly caramelised.

Finishing

Remove the baking ring and leave the tart to cool.
Brush the tart with glazing jelly.
Finish the edge with a little Rafti-Snow.
Place some crumbled pistachios in the centre.

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Source and inspiration: CVO Gent – Cooked and Shortcrust Doughs course Tips Make sure the baking tray has raised edges so that any excess vanilla sauce stays on the tray. Let the tart cool thoroughly before adding the glaze and Rafti-Snow. Like cinnamon? Sprinkle the apples with some ground cinnamon. You can replace the pistachios with flaked almonds.

Breton apple tart

Ingredients

Almond shortcrust

Frangipane filling

Topping

Vanilla sauce

Finishing

Equipment

Get cooking

Almond shortcrust

Frangipane filling

Preparing the vanilla sauce

Apple matchsticks

Assembling the tart

Baking the tart

Finishing

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